# Twice-Cooked Salt and Vinegar Potatoes with Parmesan Fondue

This recipe shows how to make twice-cooked, crispy roasted potatoes with a delicious parmesan fondue.

- Servings: 12 servings
- Total time: 40 min
- Cuisine: Italian
- Category: Side
- Language: en

## Ingredients

- 12 Yukon Gold B-sized potatoes
- 2 cups water
- 2 cups white distilled vinegar
- 4 peeled garlic cloves
- 1 handful kosher salt
- 1 drizzle olive oil
- 2 tablespoons butter
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 pinch onion powder
- 1 pinch garlic powder
- 0.5 cup heavy cream
- 1 cup grated parmesan cheese

## Instructions

1. Boil potatoes in equal parts water and white distilled vinegar, along with garlic cloves and kosher salt until fully cooked.
2. Strain the potatoes and test for doneness by inserting a fork, it should slide right off.
3. Transfer the cooked potatoes and garlic cloves to a mixing bowl.
4. Drizzle with olive oil and add butter, kosher salt, black pepper, onion powder, and garlic powder. Toss well to coat.
5. Place potatoes on a baking sheet and smush them, using a coffee mug if needed.
6. Bake at 400-425°F (200-220°C) for 20-25 minutes, or until crispy on the outside and soft and chewy on the inside.
7. Prepare parmesan sauce by simmering heavy cream and whisking in grated parmesan cheese until melted.

## Equipment

- pot
- fork
- colander
- mixing bowl
- baking sheet
- coffee mug
- whisk
- small saucepan

## Source

- Original video: https://www.facebook.com/share/r/15rcwr456D/
- Recipe page: https://www.cliprecipe.com/recipe/2faed560-5eec-4673-83d8-b04a75d3236e
- Extracted: 2025-01-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt